Ganmodoki Tofu Rissols with Daikon Sauce Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Ganmodoki Tofu Rissols with Daikon Sauce Also known as ganmodoki no daikonoroshi so-su.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about ganmodoki no daikonoroshi so-su

Ganmodoki is a typical dish of Japanese cuisine that consists of tofu cakes served with rabbit sauce. It is a very popular dish in Japan and can be found in various restaurants and food markets.

The main ingredient of Ganmodoki is tofu, which is a kind of solid and white soy cheese. Tofu is a very healthy and nutritious food, being rich in proteins, calcium, iron and other vitamins and minerals essential for our body.

To prepare Ganmodoki, tofu is crushed and mixed with other ingredients, such as carrots, mushrooms, onions and ginger. The mixture is then molded in the form of small cakes and fried in hot oil until they become golden and crisp on the outside.

The rabbit sauce, also known as daikon, is made from the Japanese white rabbit, which is roasted and mixed with shoyu, rice vinegar and sugar. The sauce is served as an accompaniment to the tofu cakes, adding an agrid and refreshing taste to the dish.

Ganmodoki is a very versatile dish and can be served in a variety of ways. In addition to being a great accompaniment to other dishes, such as rice and soup, it can also be served as an aperitif or even as a filling for sandwiches and wraps.

In addition to being a delicious choice for vegetarians, Ganmodoki is also a great alternative for those looking for a healthier and more balanced diet. Because it is made primarily from tofu and vegetables, it is a low-fat and calorie dish, but still very tasty and nutritious.

In summary, Ganmodoki is a typical dish of Japanese cuisine that delights not only with its taste, but also with its versatility and nutritional value. If you have the opportunity to try it, don’t forget to taste this delight and be surprised by the perfect combination of tofu and raspberry sauce.

Origin and history of Ganmodoki tofu rissóis com molho Daikon

The Ganmodoki is a traditional Japanese dish consisting of fried tofu cookies, which can be served as an aperitif or accompaniment. Its origin dates back to the seventeenth century, when Buddhist monks began to use tofu to replace meat in their vegetarian diets. The name "ganmodoki" literally means "hardy thing", as tofu is an ingredient that can be shaped in various ways but keeps its consistency firm. Accompanied by a delicious and light raban sauce (daikon), the dish has become quite popular in Japan and is appreciated to this day.

About the recipe

• Name of the plate: Ganmodoki Tofu Rissols with Daikon Sauce
• Name of the dish in English: Ganmodoki tofu patties with daikon sauce
• Name of the plate in Japanese: がんもどきの大根おろしソース
• Name of the Romanian dish: ganmodoki no daikonoroshi so-su

Information about preparation

• Time to prepare: 25 minutes
• Time of Cooking: minutes
• Difficulty: COMPLEX
• It suits: 2 people
• Occasions: Autumn, spring, winter, summer, main meals, sides

Ingredients – Ingredients

Check out the necessary and optional ingredients Ganmodoki Tofu Rissols with Daikon SauceIt makes sense to improvise

Ingredients:

• 1 pack of tofu
• 5g of Hijiki dried seaweed
• 20g of edamame (green soybeans)
• 2 cups of spring
• 1/4 of carrot
• 20g of panko
• 1 large egg
• 1 tablespoon of white miso
• 1 teaspoon of kelp (algae powder)
• 1 tablespoon vegetable oil

The Daikon sauce:

• 20g of ginger
• 120g of Daikon
• 20ml of soy sauce

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Ganmodoki Tofu Rissols with Daikon Sauce. Follow the instructions below in the preparation mode or step by step.

Preparation:

Start by exhausting the contents of 1 solid tofu package:

Use paper towels to absorb excess water.

Break the tofu into smaller pieces.

Press the tofu with the towels to remove as much water as possible.

Prepare Hikiji Algae with Hikiji’s 5G:

Immerse the algae in 500 ml of water for 10 minutes so that they become hydrated.

Cut the vegetables into small pieces:

Pick finely 2 spring onions and 1/4 carrots. scrub and grind 20g of ginger.

Mix the tofu with your hands in a large bowl:

Add 1 tablespoon of white miso, 1 tablespoon of powdered kelp algae, 1 large egg, mole onion and 1 tablespoon of roasted ginger - reserve the rest of ginger to serve. Mix all the ingredients well. When they are combined, add the hijiki algae, carrots and 20g of edamame. Mix gently until everything is well incorporated.

Model the tofu hamburgers:

Moisturize your hands slightly and form 10 discs of equal size with about 2 cm thickness with the tofu mixture.

Heat an anti-adhesive stove on medium fire:

Add 1 tablespoon of vegetable oil and give each tofu hamburger for about 2-3 minutes on each side. Turn carefully with a spatula and give the other side for another 2-3 minutes. Cover with a cap to help cook evenly.

Shell and grind fine 120g of Daikon:

Stir any excess Daikon fluid into a thin slice. Add Daikon and the reserved ginger to a small dish and spice it with soy sauce.

Serve and enjoy:

Serve the hot hamburgers with Daikon sauce.

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